An Irresistible BBQ Brisket Melt
There’s something truly magical about a perfectly smoked brisket, and when you pair it with melted cheese and crispy onions sandwiched between slices of golden brown sourdough, you’ve got a dish that’s hard to resist. This BBQ Brisket Melt is a flavor-packed delight that’s perfect for a weekend cookout or a special weeknight treat. Get ready to impress your family and friends with this mouthwatering creation!
Why You’ll Love This Recipe
This recipe combines the smoky, savory flavors of brisket with the creamy, gooey goodness of melted cheese. The caramelized onions add a touch of sweetness, while the crispy fried onions bring a delightful crunch. It’s a perfect blend of textures and flavors that will leave you craving more. Plus, it’s a great way to use leftover brisket, turning it into an entirely new and exciting meal.
Kitchen Equipment You’ll Need
- Pellet smoker
- Cooler for resting brisket
- Cast iron skillet
- Cutting board
- Sharp knife
- Spatula
Ingredients
- Brisket
- Mustard (as a binder)
- Your favorite brisket rub (preferably pepper-forward)
- Hickory pellets (for smoking)
- Apple cider vinegar
- 3-4 tablespoons beef tallow
- 2 whole onions
- 2 tablespoons avocado oil
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter (plus more for toasting)
- Sourdough bread
- Fried crispy onions
- 2 slices Colby jack cheese
- 2 slices provolone cheese
- Your favorite BBQ sauce
Step-by-Step Instructions
- Trim the brisket of excess fat and apply mustard all over as a binder.
- Season the brisket generously with a pepper-forward rub and refrigerate for 1-2 hours.
- Smoke the brisket on a pellet smoker at 210°F with hickory pellets, placing a water pan underneath. Smoke for 9-10 hours until the brisket reaches an internal temperature of 165-170°F.
- Wrap the brisket in butcher’s paper with apple cider vinegar and beef tallow, then continue smoking at 250°F until the internal temperature is 204-206°F.
- Rest the wrapped brisket in a cooler for 2-3 hours.
- Sauté diced onions with avocado oil, kosher salt, and butter until caramelized.
- Assemble the melt on sourdough bread with fried onions, Colby jack cheese, brisket slices, caramelized onions, BBQ sauce, provolone cheese, and the top bun.
- Toast the sandwich in a cast iron skillet with butter for 3-4 minutes, flipping once, until golden brown and the cheese is melted.
Tips for Success
- Ensure your smoker maintains a consistent temperature for the best results.
- Resting the brisket is crucial for juicy, tender meat, so be patient!
- Use high-quality sourdough bread for the best flavor and texture.
Additional Tips and Variations
- Try using smoked gouda or cheddar for a different cheesy flavor.
- Add pickled jalapeños for a spicy kick.
- Use a gluten-free bread option if needed.
Nutritional Highlights (Per Serving)
Each serving of BBQ Brisket Melt is packed with protein, thanks to the brisket and cheese. It’s a hearty and satisfying meal that provides energy and essential nutrients.
Frequently Asked Questions (FAQ)
Q: Can I use a different type of meat?
A: While this recipe is specifically for brisket, you could try it with pulled pork or smoked turkey for a different twist.
Q: How do I store leftovers?
A: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven for the best texture.
Q: Can I make this recipe dairy-free?
A: Yes, use dairy-free cheese alternatives and butter substitutes to make this recipe dairy-free.
Conclusion
This BBQ Brisket Melt is a delicious way to enjoy the rich, smoky flavors of brisket in a comforting and satisfying sandwich. Whether you’re hosting a barbecue or just want to treat yourself to something special, this recipe is sure to impress. Give it a try and let me know how it turns out in the comments below. I can’t wait to hear about your delicious creations!
